ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A QUICK + EASY SWEET CHILI OIL NOODLES RECIPE TODAY!
LAY HO MA (how’s it going in Cantonese)! This quick sweet and spicy noodles recipe is definitely on the weekly repeat menu. Join me in this episode and learn how to make a fast and tasty sweet chili oil noodles recipe today!
100g extra firm tofu
2-3 pieces garlic
3-4 sticks green onions
2 tsp cane sugar
1 tbsp soy sauce
1/2 tsp + 1/2 tbsp dark soy sauce
2 tbsp plantbased oyster sauce
1 tsp potato starch
splash of water
splash of toasted sesame oil
2 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1 tsp gochugaru
2 tsp white sesame seeds
1. Bring a pot of water to boil for the noodles
2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Use a fork to mash the tofu into a crumble
3. Thinly slice the garlic and chop the green onions
4. Make the stir fry sauce by combining the cane sugar, soy sauce, 1/2 tsp dark soy sauce, plantbased oyster sauce, potato starch, splash of water, and toasted sesame oil
5. Heat up a nonstick pan to medium low heat. Add the chili oil followed by the garlic. Fry for a couple of minutes. Then, carefully squeeze out some of the oil from the garlic and set it aside
6. When the water comes to a boil, cook the pasta to 1min less to package instructions. Remember to stir the noodles occasionally
7. Heat up the pan back to medium heat and add in the tofu. Sauté for 3-4min. Add the gochugaru and 1/2 tbsp dark soy sauce. Sauté for another couple of minutes. Then, add the green onions
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add back in the garlic and sauté for another couple of minutes
9. Plate the noodles and garnish with some white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking.com
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching: